Pink Bourbon | Special Release

Diego and his family's farm in the Cauca region of Colombia is 1960 masl.

We pick up on notes of blueberry, lavender and pink grapefruit. The hint of grapefruit is lingering with every sip.

The process begins with the careful selection of coffee cherries harvested at their optimum ripeness when the mucilage is rich in sugars. The cherries first undergo a 48‐hour fermentation and are then de-pulped and subjected to a secondary fermentation with the tropical yeast “Paraiso Tropical” for 36 hours under pressure. During this stage, a liquid extract from the coffee pulp is added to enhance fruity flavour profiles. Following fermentation, the beans are washed using a thermal shock technique that halts metabolic processes, preserving the soft notes of the coffee. The beans are subsequently dried in a dehumidifier to efficiently remove moisture and prevent over-oxidation before being stabilised, stored under cool conditions, and finally selected and hulled under strict quality standards.